Delicious Veggie Soup made HV style!
⅓ cup water
1 diced red pepper
2 diced carrots
2 diced celery stalks
1 diced red onion
1 jalapeno (optional)
2 minced garlic cloves
1 bay leaf
1.5 tbls paprika
1 tsp smoked paprika
3 tsp cumin
2 tsp oregano
1 tsp garlic granules
2.5 cups diced tomatoes
3 cups cooked beans (I used a mix of black and pinto)
1 tsp salt OR TO YOUR TASTE
2 tbls date paste
1/4 cup chopped fresh cilantro
Half of a lime
Add water to the pan and heat on medium-high. Add chopped onion and garlic. Let cook for 3 minutes or until onions are soft.
Add diced veggies, bay leaf, paprika, cumin, oregano, and garlic. Mix and allow to cook on medium-low heat for 5 minutes or until veggies are tender, but firm.
Add diced tomatoes, beans, salt, and date paste. Cover and let simmer on low for 30 minutes.
Add lime and cilantro, mix and serve with avocado, and a drizzle of vegan cheese sauce!
*If you like your chili extra saucy, blend ¾ cup of the chili until smooth and add it back to the pan before adding lime and cilantro.
**As this is oil-free cooking, you may add small amounts of water as necessary during the cooking of the veggies if they are sticking.
*** Any variety of beans will do for this recipe.